Thanksgiving: Dry Brined-Herb Roasted Turkey

By NicoleS

Ingredients

• 3 Tbsp. kosher salt
• 3 Tbsp. dark brown sugar
• 2 tsp. rubbed sage
• 2 tsp. dried thyme
• 1 1/2 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• 1 (12- to 14-lb.) whole fresh or frozen turkey, thawed
• 1/2 cup butter, softened

Preparation

Step 1

1. Stir together kosher salt, dark brown sugar, rubbed sage, dried thyme, black pepper and garlic powder. Reserve 1 Tbsp. brine mixture.

2. Remove giblets and neck from turkey; pat turkey dry. Sprinkle 1 Tbsp. brine into cavity; rub into cavity. Sprinkle outside of turkey with remaining brine; rub into skin. Wrap and chill turkey 10-48 hours (uncover turkey in fridge last 8 hours before roasting).

3. Preheat oven to 350°F. Stir together butter and reserved 1 Tbsp. of brine. Loosen skin from turkey breast; spread butter mixture under the skin. Replace skin, securing with wooden picks if necessary.

4. Tie ends of legs together with string; tuck wing tips under. Place turkey, breast side up, on a lightly greased (with cooking spray) rack in a large roasting pan.

5. Bake at 350°F for 2 hours and 30 minutes or until a meat thermometer inserted in the thickest portion of the turkey thigh registers 165°F. Remove from oven; let stand 30 minutes to 1 hour before carving.